Braised Pork Ragu with Pappardelle

Prep Time: 25 minutes

Cook Time: 4 hours

Total Time: 4 hours, 35 minutes

Ingredients

• 2 to 2-1/2 lb. Boneless pork shoulder roast
• 1 small Onion
• 1 Garlic clove, minced
• 2 TBSP Olive oil
• 1 small pat Butter
• 1 28oz. can Whole tomatoes with juice
• 1 cup Red wine
• 5 sprigs Fresh thyme
• 5 sprigs Fresh oregano
• Small handful Fennel seeds
• 1 TBSP Hot sauce, for smokiness (I used Tabasco)
• Pappardelle (or Fettuccine)
• Freshly grated parmesean

Cooking Directions

1. Preheat oven to 325°F. Liberally salt and pepper the pork roast.
2. Add oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8-10 minutes in all.
3. Add the onion and garlic and sauté for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil.
4. Cover, and put in oven. Braise for 3-4 hours, turning every hour or so. Add more liquid (water, wine or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.)
5. Meat is done when it\'s practically falling apart. Put on a cutting board and pull it apart with two forks, then add back to the pot and stir.
6. Cook pasta according to package. When it\'s ready, put into individual bowls and top with the pork and lots of parmesan.